Today was all about using up whatever was left in the fridge before our next veg delivery.
At first glance it looked like there was nothing that would excite my taste buds. But then it hit me; while the classic tomato soup and cheese on bread is delicious, it can get boring. Well, this was anything but! A distinct Mediterranean flair throughout, really gave an adult feel to the meal, but easy enough & tasty enough for the kids as well. Welsh Rarebits are a traditional welsh toasted cheese bread, but can easily be made to whatever you like! So simple & delicious
Roasted Fennel & Tomato Soup garnished with vegan chorizo &
Prep Time: 15 minutes
Cook Time: 1 hr
- 4 ripe tomatoes or 1 can of chopped tomatoes, whatever you have
- 1 fennel bulb, pulled apart
- 1 large onion, quiartered
- 3 cloves garlic, quartered
- salt & pepper to taste
- dried basil
- dried thyme
- roughly 1 tsp orange zest
- 500ml roughly of veg stock, depending on your preference for think/thin soups
- extra virgin olive oil
- your favourite bread loaf, sliced to about an inch thickness (I used ciabatta)
- 100g of grated red leicester cheese/ smokey cheddar cheese (can be just cheddar or whatever similar cheese you have, can be vegan also)
- 2 tbs sun dried tomato wholegrain mustard / dijon mustard works too
- dash of tabasco
- 1 tbs vegetarian Worcestershire sauce
- 2-3 tbs yoghurt (can use non dairy as well, I always do)
Get your oven heated up to 200 Celsius, get some baking parchment in your roasting tray and pop in your fennel, onion, and garlic. Spread them out evenly, then drizzle with the olive oil, salt, pepper, basil, parsley. Make sure everything is dressed! Pop them into the oven & let it do it’s magic until you smell them, roughly 35-40 minutes. Check every 15 minutes or so and turn over for even caramelisation. This leaves you plenty of time to do your prep for the rarebits.
- If you are using ripe tomatoes you can also add these to your roasting tray. I didn’t have any this time, so I popped in the canned chopped tomatoes in a saucepan with 3 grinds of pepper, 2 dashes of salt, 2 dashes of paprika, pinch or 2 of saffron & roughly 1 tsp of thyme. I brought this to a boil then let over a medium low heat to cook down for about 30 minutes. This gives it a real depth of flavour in the end.
- While everything is cooking down, get your prep for the rarebits done. Take your grated cheese into a mixing bowl and add the worcestershire sauce, yoghurt, tabasco, mustard. Mix well. You will spoon these over your ciabatta bites right before you want to eat, as they only take 5 minutes under the grill.
- Once your veg is at its roasted best, take it out and gently slide it all into the food processor. Whizz it up! Add the tomato to it & whizz again to make sure everything is incorporated. Return this to the saucepan, and add your veg stock to it. Heat this through again & taste. Add the orange zest & cook for another 15 minutes or so.
- While this is cooking again, get the oven to grill setting, and get those rarebits under there 5 or so minutes before you want to eat.
- Top your soup with either some freshly chopped parsley or some cooked veggie chorizo